Calcium lactate is a white crystalline salt, which is extensively used in the food and pharmaceutical industry. Calcium lactate is one of the chelated forms, which means the calcium is combined with an organic acid. Chelated calcium lactate has the advantage of being more easily absorbed capacity of calcium in the body. Calcium is a mineral that is found naturally in food and its necessary for many normal functions of your body, especially bone formation and maintenance. Calcium lactate can also bind to other minerals and aid in their removal from the body.
Calcium lactate is produced by fermentation of mixing lactic acid with calcium carbonate or calcium hydroxide. Calcium lactate is soluble in cold liquids and can be used with acidic, high alcohol, or fatty mediums.
The main applications of calcium lactate in food industry is it is used as a baking powder. It is added to sugar-free foods as it prevent tooth decay, it also increases the remineralisation of tooth enamel. Calcium lactate is also added to the fresh cut fruits to extend their shelf life and also remove the bitter taste caused by calcium chloride. Calcium lactate is used in the food industry as an approved firming agent, thickener, flavor enhancer and a leavening agent.
It is used to prevent and to treat calcium deficiencies, especially for pregnant women. It is used in enhancing of blood coagulation and functioning of enzyme systems. It is also used in food to cure certain muscle disease (latent tetany). It is also used to treat Hypocalcemia, Hypoparathyroidism, Osteomalacia, Osteoporosis and Pseudohypoparathyroidism.
It is added in various mouthwashes and oral care products.